# What You'll Need:
→ Crust Components
01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Cream Cheese Filling
05 - 2 pounds full-fat cream cheese, room temperature
06 - 1 cup granulated sugar
07 - 1 cup sour cream, room temperature
08 - 3 large eggs, room temperature
09 - 1 tablespoon cornstarch
10 - 2 teaspoons pure vanilla extract
11 - 1 tablespoon fresh lemon juice
12 - 1/4 teaspoon salt
→ Optional Sour Cream Topping
13 - 1 cup sour cream
14 - 2 tablespoons powdered sugar
15 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper for easy removal.
02 - Combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt in a bowl. Mix until mixture resembles wet sand, then press firmly into the bottom of the prepared pan.
03 - Bake the crust for 10 minutes until slightly set. Remove from oven and set aside to cool while preparing the filling.
04 - In a large mixing bowl, beat cream cheese with an electric mixer on medium speed until completely smooth and creamy, approximately 2 minutes. Add granulated sugar and continue beating until well combined and no lumps remain.
05 - Add sour cream, vanilla extract, lemon juice, cornstarch, and salt to the cream cheese mixture. Mix on low speed until just incorporated, being careful not to introduce excess air.
06 - Add eggs one at a time, mixing on low speed after each addition. Scrape down the sides and bottom of the bowl frequently to ensure even mixing. Avoid overmixing to prevent cracking.
07 - Pour the cheesecake batter over the cooled crust. Use a spatula to smooth the top surface evenly and tap the pan gently on the counter to release any air bubbles.
08 - Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath for even cooking.
09 - Bake for 55 to 65 minutes. The cheesecake is done when the edges are set and puffy but the center still jiggles slightly like gelatin when gently shaken.
10 - Turn off the oven and crack the door open slightly. Leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracks from forming.
11 - Remove from the oven and carefully run a thin knife around the edge to loosen from the pan. Cool completely to room temperature, then refrigerate for at least 6 hours or preferably overnight.
12 - For the optional topping, whisk together sour cream, powdered sugar, and vanilla until smooth. Spread over the chilled cheesecake. Slice with a hot, clean knife for clean portions.
